Bell Peppers With Shrimp And Coconut Rice Recipe

Name: Bell Peppers With Shrimp And Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons vegetable oil; 1 tablespoon chopped fresh ginger; 4 teaspoons chopped garlic; 1 cup jasmine rice, rinsed and drained; 3/4 cup light coconut milk; 1 teaspoon finely grated lime zest; 1 teaspoon sugar; 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 pound medium shrimp, thawed if frozen, peeled and deveined; 4 medium red bell peppers; 2 tablespoons fresh lime juice; 1/4 cup chopped fresh basil; 1/3 cup roughly chopped roasted, unsalted cashews

Servings: persons

4 teaspoons vegetable oil
1 tablespoon chopped fresh ginger
4 teaspoons chopped garlic
1 cup jasmine rice, rinsed and drained
3/4 cup light coconut milk
1 teaspoon finely grated lime zest
1 teaspoon sugar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound medium shrimp, thawed if frozen, peeled and deveined
4 medium red bell peppers
2 tablespoons fresh lime juice
1/4 cup chopped fresh basil
1/3 cup roughly chopped roasted, unsalted cashews

1
Heat oven to 350u00b0. In a medium pan over medium heat, heat oil. Cook ginger and garlic, 1 minute. Add rice and cook, 2 minutes. Add milk, 1 1/4 cups water, zest, sugar, salt and black pepper and bring to a low boil; stir and cover. Reduce heat to simmer, 10 minutes. Stir in shrimp; cover and cook until shrimp are opaque, 5 minutes. In a large pot, bring 8 inches of water to a low boil. Cut off top third of each bell pepper and reserve; remove ribs and seeds. Boil peppers and tops until slightly soft, 5 minutes; place upside down on a paper towel-lined plate. Stir juice, basil and cashews into rice mixture. Place bell peppers open side up in a baking dish with tops alongside; stuff with rice mixture. Pour an inch of water in bottom of dish. Cover with foil and bake until warm, 15 minutes.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 teaspoons vegetable oil, 1 tablespoon chopped fresh ginger, 4 teaspoons chopped garlic, 1 cup jasmine rice, rinsed and drained, and more.

Yes, Bell Peppers With Shrimp And Coconut Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bell Peppers With Shrimp And Coconut Rice

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